Total Time
Prep 30 mins
Cook 25 mins

This is a wonderful hot dish for those cool evenings in autumn.If you don't have ham on hand, chicken can be substituted with equally good results.

Ingredients Nutrition


  1. Cook spagetti according to package directions; drain well.
  2. Melt butter in saucepan.
  3. Saute mushrooms and green pepper until tender and mushroom liquid has evapourated.
  4. Blend in flour, salt, bouillon mix and oregano.
  5. Gradually stir in milk.
  6. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.
  7. Add ham and cooked spagetti.
  8. Place in a greased baking dish and sprinkle with cheese.
  9. Bake at 350 for 25-30 minutes or until hot and bubbly.
Most Helpful

5 5

Delicious! Made as directed with the exception of thyme instead of oregano and added a small chunk of cheddar cheese (I needed to use up) shredded. I like the fact it did not use canned soup which has so much sodium. I will be making again as I love any kind of pasta dish. We had just had a huge ham so needed some ideas to use the left overs and this really fit the bill! Thanks so much for posting Carrie.

3 5

Good recipe. Family liked. Added a small container of Alfredo Sc. and cheddar on top. Will have again. Thanx for recipe!

5 5

I made this for dinner last night, the results were amazing!!! I did not add the green pepper DH cannot have those, I added 3 small stalks of celery a small jar of pimentos drained and a small onion chopped, otherwise followed the recipe as stated. WE LOVED THIS DISH!! I will most certainly make this over and over... Thanks for a wonderful recipe :-) it's a 10 in our book.